Ramen Noodles with Marinated Steak and Broccoli

If you use beef in this recipe, you can heat the reserved marinade to a boil and then use as more sauce for the noodles if you'd like. However if using chicken, be sure to discard the sauce after marinating.


  • 1 1/2 pounds hanger flap, or flank steak
  • Double recipe of my Asian Master Sauce to make 1 1/2 cup
  • 2 tablespoons canola oil
  • 3 packages ramen noodles seasoning packets saved for another use
  • 4 cups broccoli cut into florets
  • 6 ounces brown mushrooms sliced
  • 1 tablespoon cornstarch
  • Chopped green onion or cilantro or both


  1. Add the steak to a zippered gallon freezer bag with 3/4 cup of the marinade and let sit for at least 15 minutes up to overnight in the fridge. Heat a grill pan or large skillet over medium high heat with 1 tablespoon of the oil until shimmering. Take the steak from the bag and pour off the marinade then add the steak to the pan and cook, turning once, until browned on both sides and cooked to medium rare, about 8-12 minutes. Transfer the steak to a cutting board to rest and wipe out any burned bits from the pan, then reserve.
  2. Meanwhile, cook the ramen noodles (minus the seasoning packet) according to the package directions, drain and set aside.
  3. In the reserved skillet (or if you used a grill pan, use a new skillet) warm the remaining tablespoon of oil over medium high heat and add the mushrooms, then stir and cook for 3-4 minutes until they begin to soften. Add the broccoli with 1/2 cup of the master sauce and cook for about more 3-4 minutes. Mix the cornstarch in the remaining master sauce and add to the broccoli and mushrooms, cooking until the sauce thickens and the broccoli turns bright green.
  4. Remove from the heat and add the ramen noodles, tossing to coat. Slice the hanger steak into thin slices against the grain and add to the noodles and veg. Garnish with the green onion and cilantro and serve.